Mr. Oura encountered seishoku when he was the head chef at the Kashihara Royal Hotel in Nara, and since then he has been practicing it himself, proposing a wide range of recipes that can be used for macrobiotic French, Italian, and even home cooking. In April, a collaboration event of yoga and macro food was held at Royton Sapporo!Oura-sensei, who is from Kansai, started the class with a big smile. 
With so many ingredients, what kind of dish will it be? ? 
Teachers are also very interested in professional techniques. 
This time, I also learned the recipe for demi-glace sauce made with vegetables and miso.Rolled vegetables that have been stir-fried for 30 minutes the day before serve as the base of the flavor. 
I will teach you how to bake gluten hamburger in a frying pan.Turners turn burgers over. I also enjoyed listening to him talk about his training days, saying, “You don’t really learn “chakkuri” at culinary school (laughs).” “Kacchakkuri”, why did it become such a name?Some of you may have an idea, but I'll tell you the answer next time♪ 
Nice baked color!Just looking at it makes me sick to my stomach.They taught me how to make it carefully through demonstrations, and all of us started practicing at once. 
In this class, Mr. Jun Fukui, who has been serialized in "Musubi", is enrolled.Mr. Fukui was also working hard on cooking!There are many recipes in one dish, so it seems to be very difficult to cook at the same time.However, as expected of the teachers.It was progressing smoothly until it was served. 
Your meal is ready! 
We will introduce each dish that Mr. Oura made in the demonstration. 
A Japanese-style dish, yam chawanmushi. 
Grilled scallops.The sauce is tofu and white sesame. 
Penne with thyme and black olives. 
Gluten hamburger steak and brown rice croquette.This sauce is miso and vegetable demi-glace sauce. 
Dessert is soy milk yogurt mousse.We sampled each bite.I always think that this is a blissful moment... (laughs) But there was a lot of preparation to complete this wonderful dish. 
Ms. Hiroko Shimada, who arrived in Osaka from Sapporo the day before, and Ms. Maki Sekoguchi, an instructor and assistant on the day, were preparing.Professor Oura, Professor Shimada, and Professor Sekokuchi, thank you very much!Mr. Oura gave a comment to everyone in the normal department. "Thank you for cooking well in a fun atmosphere. Repeating is the key, so let's not forget it. I'm looking forward to seeing you again." Thursday class is September 9th and Sunday class is September 26th.Don't let typhoons come! !We are looking forward to seeing you all in good health next time. We are accepting applications. The one-day experience class in September will be held on the 29th and 10th ☆ Please contact us! Click here for details of Cooking School↓ https://www.macrobiotic.gr.jp/cookingschool/index.html + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
